Spinach Wraps filled with Dill Cream

Preparation Time35min
  • unit.g ingredient.freshspinach
  • unit.none ingredient.egg
  • unit.g cremefraiche
  • unit.none ingredient.dill
  • unit.none ingredient.pepper
  • unit.none ingredient.salt
  1. 1
    Pre-heat your oven to 200°C (390°F)
  2. 2
    Wash the spinach, put it into a strainer and pour boiling water overtop of it
  3. 3
    Press out as much water as you can out of the spinach as you can
  4. 4
    Next, puree it, add the eggs, some salt and pepper and puree it again
  5. 5
    Spread the paste on a baking tray covered with a baking paper and bake the wrap for about 10-15 minutes, until it gets firm
  6. 6
    In the meantime, mix Crème fraîche, salt, pepper and dill in a bowl
  7. 7
    Once the the wrap is getting firm, remove it from the oven and transfer it onto a mesh or a cutting bord. For removing it from the baking paper, you can use a spatula. If you placed the wrap onto a cutting board, you should flip it from time to time
  8. 8
    Let the wrap cool fully. After about 5 minutes, dab the wrap with a paper towel from both sides, to get rid of the moisture building up on it
  9. 9
    Once the wrap has cooled sufficiently, spread the cream on it, roll it and enjoy it